Coffee Custard No. 2
Velvety and robust, this traditional Parsi coffee custard merges the intensity of fresh brew with the richness of a classic egg-yolk pudding. The technique involves carefully thickening sweetened milk and strong coffee with beaten egg yolks over a gentle flame until it reaches a luxurious, spoon-coating consistency. Finished with a whisper of rose essence, this chilled dessert is a sophisticated treat perfect for coffee lovers.
Ingredients
- 2 cups Whole milk (Originally '1 Seer'. Converted to approx 2 cups/500ml.)
- 1/4 cup Sugar (Originally '1 Navtank' (approx 50-60g).)
- 3 tablespoons Ground coffee (Originally '2 Tolas'. Use a coarse grind suitable for steeping.)
- 1/2 cup Boiling water (Originally '1 Pasher'. Used to brew the coffee concentrate.)
- 5 large Egg yolks (Use fresh yolks.)
- 3 drops Rose essence (Optional, for aroma.)
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Instructions
- 1Place the milk in a heavy-bottomed saucepan (originally a tinned vessel) over medium heat. Bring it to a boil. Once it bubbles, stir in the sugar until dissolved, cook briefly, and remove from heat.
- 2Pour the boiling water over the ground coffee. Cover the container and let it steep for 4 minutes. Strain the liquid through a fine cloth or coffee filter to remove all grounds.
- 3Mix the strained coffee concentrate into the hot milk. Allow this mixture to cool down until it is lukewarm or room temperature. This is crucial to prevent the eggs from scrambling in the next step.
- 4In a separate bowl, beat the egg yolks thoroughly with a fork until they are thin and smooth. Whisk the beaten yolks into the cooled milk and coffee mixture. Place the pot back on the stove over low heat (slow fire). Stir constantly and gently until the mixture thickens into a custard consistency that coats the back of a spoon. Do not let it boil.
- 5Once thickened, remove from heat immediately. If desired, stir in the rose essence for aroma. Allow the custard to cool completely before serving.
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